Why You’ll Love This Recipe
- Easy to Make: With simple ingredients and straightforward steps, this recipe is perfect for busy weeknights.
- Flavorful and Authentic: The combination of toasted rice, spices, and tomatoes creates a delicious, authentic Mexican flavor.
- Versatile Side Dish: This rice pairs well with a variety of Mexican dishes, from tacos to enchiladas.
- Customizable: Easily adjust the spice level or add other ingredients to suit your taste.
- Great for Meal Prep: Make a batch ahead of time for easy meals throughout the week.
- Budget-Friendly: Uses affordable pantry staples to create a satisfying side dish.
Ingredients & Preparation Notes
- Long-grain white rice: Rinsing the rice until the water runs clear removes excess starch, resulting in fluffier cooked rice.
- Vegetable oil: Any neutral oil like canola or grapeseed will work for toasting the rice.
- Onion and garlic: Finely chop these aromatics for even distribution of flavor throughout the rice.
- Diced tomatoes: Canned diced tomatoes provide consistent flavor and texture. Look for no-salt-added options if you prefer to control the sodium.
- Chicken or vegetable broth: Use broth instead of water for added flavor. Vegetable broth makes this recipe vegetarian-friendly.
- Chili powder and cumin: These spices add depth and a mild heat to the rice. Adjust to your taste.
- Salt: Season to taste, keeping in mind that the broth may already contain salt.
- Fresh cilantro: Adds a fresh, herbaceous note to the finished dish. Substitute with parsley if you’re not a cilantro fan.
Professional Tips & Techniques
- Toasting the Rice: Toasting the rice before cooking is a crucial step that adds a nutty flavor and helps the grains stay separate. Stir frequently to ensure even toasting without burning.
- Liquid Ratio: The 1:2 ratio of rice to liquid (including the liquid from the tomatoes) ensures perfectly cooked rice. Adjust slightly if your rice brand requires different amounts.
- Cooking Temperature: Maintain a low simmer to prevent the rice from scorching on the bottom of the pan. A tight-fitting lid is essential for trapping steam and cooking the rice evenly.
- Resting Time: Allowing the rice to rest, covered, after cooking helps the grains absorb any remaining moisture and become fluffy.
- Visual Cues: Look for small steam holes on the surface of the rice and listen for the absence of simmering sounds to know when it’s done.
Recipe Variations
- Spicy Mexican Rice: Add diced jalapeños or a pinch of cayenne pepper for extra heat.
- Vegan Mexican Rice: Use vegetable broth and ensure your canned tomatoes are free of animal products.
- Herbaceous Rice: Mix in fresh chopped herbs like parsley, oregano, or epazote along with the cilantro.
- Protein-Packed Rice: Stir in cooked black beans or chickpeas for added protein and texture.
- Cheesy Mexican Rice: Fold in shredded cheese like cheddar or Monterey Jack just before serving for a creamy, cheesy version.
- Green Mexican Rice: Substitute the diced tomatoes with salsa verde for a tangy, green variation.
- Meat Lover’s Rice: Add cooked ground beef or chorizo for a hearty, meat-filled side dish.
- Low-Sodium Option: Use low-sodium broth and no-salt-added tomatoes to reduce the overall sodium content.
Serving Suggestions
- Taco Night: Serve this Mexican rice as a side dish alongside tacos, fajitas, or burritos for a complete meal.
- Enchilada Accompaniment: Pair with your favorite enchilada recipe for a satisfying dinner.
- Grilled Meats: Serve with grilled chicken, steak, or shrimp for a flavorful side dish.
- Salad Topper: Use as a base for a Mexican-inspired grain bowl with toppings like avocado, black beans, and salsa.
- Presentation Tip: Garnish with extra chopped cilantro and a wedge of lime for a pop of color and freshness.
- Pairing Suggestion: Serve with a crisp Mexican beer or a refreshing margarita to complement the flavors of the rice.
Storage & Make-Ahead Tips
- Refrigeration: Store leftover rice in an airtight container in the refrigerator for up to 3-4 days.
- Freezing: Freeze cooked rice in portion-sized containers for up to 3 months. Thaw in the refrigerator before reheating.
- Reheating: Reheat rice in the microwave with a splash of water to restore moisture, or on the stovetop with a bit of broth.
- Make-Ahead: Prepare the rice up to 2 days in advance and store in the refrigerator. Reheat before serving.
Frequently Asked Questions
Q: Can I use brown rice instead of white rice?
Yes, but you’ll need to adjust the cooking time and liquid ratio. Use 2 1/2 cups of liquid for 1 cup of brown rice and simmer for about 40-45 minutes.
Q: How can I make this rice spicier?
Add diced jalapeños or serrano peppers when sautéing the onion and garlic, or increase the amount of chili powder to suit your taste.
Q: Can I make this recipe in a rice cooker?
Yes, follow the manufacturer’s instructions for the rice cooker, but still toast the rice in a pan before transferring it to the cooker.
Q: What can I use if I don’t have fresh cilantro?
Substitute with fresh parsley or omit the herb altogether if you’re not a fan of cilantro.
Q: Can I double this recipe?
Yes, simply double all the ingredients and use a larger saucepan. The cooking time may increase slightly.
Q: How do I prevent the rice from sticking to the pan?
Use a non-stick saucepan and avoid lifting the lid during cooking. Stir gently with a fork when fluffing the rice.
Q: Can I use fresh tomatoes instead of canned?
Yes, use 1 1/2 cups of chopped fresh tomatoes and increase the broth to 2 cups to account for the reduced liquid.
Q: Is this recipe gluten-free?
Yes, as long as you use gluten-free broth. Always check the labels of your ingredients to ensure they meet your dietary needs.
Conclusion
This homemade Mexican rice recipe is a versatile and flavorful addition to any Mexican-inspired meal. With its easy preparation and authentic taste, it’s sure to become a staple in your kitchen. Give it a try for your next taco night or as a side dish for your favorite Mexican recipes.
Don’t forget to share your results on social media and let us know how you enjoyed this delicious rice dish!
Homemade Mexican Rice
Ingredients
Equipment
Method
- Heat the oil in a medium saucepan over medium heat. Add the rice and cook, stirring frequently, until the rice turns golden brown, about 5-7 minutes. This toasting step adds a nutty flavor to the rice.
- Add the chopped onion and minced garlic to the pan. Sauté until the onion is translucent, about 3-4 minutes. The aromatics will infuse the rice with flavor.
- Stir in the diced tomatoes with their juices, chicken broth, chili powder, cumin, and salt. Bring the mixture to a boil, then reduce the heat to low. Cover the pan and simmer for 18-20 minutes, or until the liquid is absorbed and the rice is tender.
- Remove the pan from heat and let it sit, covered, for 5 minutes. This allows the rice to steam and become fluffy. Fluff the rice with a fork and stir in the chopped cilantro before serving.